Featured Recipes

Below find the recipes that are available for you to try at home.  As always, you may contact Chef Coco if you would like to set up a time for him to prepare them for you

REDUCED FAT EGG NOG

YIELD:  4 - 6 SERVINGS                       

INGREDIENTS:

16 OUNCES NONFAT MILK

2 EACH WHOLE EGGS, LARGE

1 EACH EGG YOLK

1 TEASPOON ORANGE ZEST

1 TEASPOON VANILLA EXTRACT

2 OUNCES SUGAR

1 TEASPOON ARROWROOT

AS NEEDED GROUND NUTMEG

 

PROCEDURE:

1.      PLACE 12 OUNCES OF MILK, VANILLA EXTRACT, AND ORANGE ZEST INTO A HEAVY BOTTOMED, NON-REACTIVE POT

2.      PLACE POT ON STOVE OVER MEDIUM HEAT AND BRING TO A SIMMER

3.      WHILE MILK MIXTURE IS HEATING UP, PLACE WHOLE EGGS, EGG YOLK, SUGAR, AND ARROWROOT INTO A STAINLESS STEEL
BOWL AND WHISK UNTIL A PALE YELLOW COLOR IS ACHIEVED

4.      ONCE MILK IS SIMMERING, SLOWLY TEMPER THE HOT MILK INTO THE EGG/SUGAR MIXTURE MAKING SURE NOT TO
SCRAMBLE THE EGG

5.      ONCE MIXTURE IS TEMPERED, POUR IT BACK INTO THE SAUCEPAN AND RETURN IT TO THE HEAT

6.      USING A RUBBER SPATULA, CONSTANTLY STIR THE MIXTURE ENSURING THAT THE ENTIRE BOTTOM OF THE PAN (EDGES
INCLUDED) ARE STIRRED.

7.      ONCE THE MIXTURE BEGINS TO THICKEN (APPROXIMATELY 8 TO 10 MINUTES) REMOVE FROM THE HEAT AND POUR IN THE
FINAL 4 OUNCES OF MILK

8.      POUR THE FINISHED EGG NOG INTO A MEDIUM SIZED STAINLESS STEEL METAL BOWL SET INSIDE A LARGER BOWL FILLED
WITH ICE AND STIR UNTIL THE MIXTURE IS COOLED

9.      ONCE MIXTURE IS COOLED DOWN, PLACE IT INTO A CONTAINER AND REFRIDGERATE UNTIL READY TO SERVE.

10.    TO SERVE, POUR INTO CUPS AND GARNISH WITH GROUND NUTMEG


HOLIDAY FRUIT SALAD

YIELD:  4 SERVINGS               

INGREDIENTS:

4 EACH NAVEL ORANGES, SEGMENTED

1 EACH MANGO, PEELED & DICED

2 EACH BANANAS, PEELED AND SLICED

2 EACH KIWI, PEELED AND DICED

½ CUP POMEGRANATE SEEDS

4 OUNCES RAW HONEY

1 TABLESPOON FRESH GINGER, PEELED AND SLIVERED

½ TABLESPOON VANILLA EXTRACT

1 EACH LEMON, ZESTED

1 EACH CINNAMON STICK

4 OUNCES WATER

 

PROCEDURE FOR HOLIDAY DRESSING:

1.      IN A LARGE SAUCE PAN, COMBINE THE HONEY, WATER, GINGER, VANILLA EXTRACT, CINNAMON STICK, AND LEMON ZEST.

2.      PLACE ON STOVE OVER MEDIUM HIGH HEAT AND BRING TO A BOIL

3.      ONCE BOILING, REDUCE HEAT AND LIGHTLY SIMMER FOR 15 MINUTES.

4.      AFTER SIMMERING, REMOVE FROM HEAT AND RUN THROUGH A FINE MESH STRAINER

5.      ALLOW LIQUID TO COOL COMPLETELY

PROCEDURE FOR FRUIT SALAD:

1.      USING A PAIRING KNIFE, REMOVE THE PEEL FROM THE ORANGE MAKING SURE TO REMOVE AS MUCH OF THE PITH (WHITE
MEMBRANE) AS POSSIBLE.

2.      WHILE HOLDING THE PEELED ORANGE OVER A BOWL, CUT AND REMOVE THE ORANGE SEGMENTS BY USING THE PAIRING
KNIFE TO CUT THE ORANGES PIECES AWAY FROM THE MEMBRANE CONNECTING THEM AND ALLOWING THE JUICE AND
SEGMENTS TO FALL INTO THE BOWL

3.      ADD THE PEELED AND DICED MANGO, THE PEELED AND DICED KIWI, THE PEELED AND SLICED BANANAS, AND THE
POMEGRANATE SEEDS TO THE BOWL.

4.      POUR DRESSING OVER THE FRUIT MIXTURE AND ALLOW TO MARINATE 12 – 24 HOURS

5.      SERVE IN CHILLED DESSERT BOWLS


 

HOLIDAY “MOCKTAIL” RECIPES

 
From left: Rosemary Pomegranate "Faux"hito, The Jack Frost & The Cranberry Mule Mocktails

From left: Rosemary Pomegranate "Faux"hito, The Jack Frost & The Cranberry Mule Mocktails

The Jack Frost

Crushed Ice

1 oz lime juice

1 oz pineapple juice

5 oz sparkling grape juice

4 – 6 fresh mint leaves

6 – 8 fresh blueberries

3 – 4 frozen blueberries (for garnish)

Place fresh mint and blueberries into a highball glass and muddle together.

Add lime juice, pineapple juice, sparkling grape juice, and crushed ice.

Using a long spoon, mix to incorporate.

Finish with frozen blueberries

 

Rosemary Pomegranate “Faux”hito

8 - 10 fresh mint leaves

½ lime, juiced

1/2 ounce rosemary simple syrup

2 ounces pomegranate juice

2 ounces lemon juice

2 ounces club soda

1 tablespoon pomegranate seeds

1 mint sprig

 

Place 8 – 10 mint leaves, rosemary infused simple syrup, and lime juice into a highball glass and muddle

Fill glass with crushed ice

Add the lemon and pomegranate juice

Stir together to incorporate

Top with club soda

Garnish with pomegranate seeds and mint sprig

 

Rosemary Simple Syrup

½ cup water

½ cup sugar

1 fresh rosemary sprig

 

Place all items into a sauce pan and bring to a boil

Reduce heat and simmer for 5 – 7 minutes

Remove from heat and allow to cool

Once cool, remove rosemary sprg

Refrigerate in an air tight container and use as needed

 

Cranberry Mule Mocktail

4 ounces Ginger Beer

1 ½ oz Fresh Lime Juice

1 ½ ounces cranberry juice

Lime/Cranberry Skewer (garnish)

 

Fill a copper mug ¾ full with crushed ice

Pour in lime juice, cranberry juice, and ginger beer

Stir to mix completely

Garnish with skewer